Chicken Barley Soup Recipe

Name: Chicken Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons peanut oil; 2 pounds skinless, boneless chicken thighs and breasts, cut into 2-inch cubes; 1 large Spanish onion, chopped; 2 celery stalks, chopped; 2 carrots, peeled and chopped; 2 teaspoons dried thyme leaves; 2 bay leaves; 1 teaspoon kosher salt; 1/2 teaspoon ground black pepper; 8 cups Blonde Chicken Stock; 1 cup uncooked pearl barley; 1/3 cup dry vermouth; 1/4 cup chopped fresh Italian parsley

Servings: persons

2 tablespoons peanut oil
2 pounds skinless, boneless chicken thighs and breasts, cut into 2-inch cubes
1 large Spanish onion, chopped
2 celery stalks, chopped
2 carrots, peeled and chopped
2 teaspoons dried thyme leaves
2 bay leaves
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
8 cups Blonde Chicken Stock
1 cup uncooked pearl barley
1/3 cup dry vermouth
1/4 cup chopped fresh Italian parsley

1
Heat the oil in a large stockpot over medium heat.
2
Add the chicken pieces and brown on all sides.
3
Remove the chicken from the pan with a slotted spoon, reserving the oil in the pan, and set aside.
4
Add the onion, celery, and carrots to the pan and sweat for 4 minutes, until tender.
5
Add the thyme, bay leaves, salt, and pepper and stir to coat the vegetables.
6
Return the chicken to the pan and add the stock and pearl barley.
7
Bring to a boil, reduce heat, partially cover, and simmer for 1 hour, until the barley is tender.
8
Stir in the vermouth and simmer for 2 minutes to heat through.
9
To serve, remove the bay leaves, ladle the soup into bowls, and top with the chopped parsley.
10
Variation:
11
Beef Barley
12
Saute 3 pounds of beef short ribs in 2 table-spoons of vegetable oil until browned on all sides, add 10 cups of mineral or filtered water and bring to a boil reduce heat, partially cover, and simmer for 45 minutes, remove the beef ribs with a slotted spoon, reserving the stock, and when cool enough to handle, pull the meat from the bones and set aside, strain the stock to remove solids, remove surface oil, and reserve 8 cups.
13
Proceed as directed to Step Return the beef and stock to the pan and stir in the pearl barley.
14
Continue with the recipe.

1283

kcal

Calories

Fat

Carbs

207

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons peanut oil, 2 pounds skinless, boneless chicken thighs and breasts, cut into 2-inch cubes, 1 large Spanish onion, chopped, 2 celery stalks, chopped, and more.

Yes, Chicken Barley Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Barley Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions